Each year, the best of the best bakers in Lenoir County show up to enter the baking contest at the Lenoir County Fair. Even better than that, following the judging, everyone gets to taste the entries as long as they last, which generally isn’t very long.

This year was no exception. In case you missed out, here are some of the Blue Ribbon prize winners. If you think you can give these women a “run for their money,” remember to bring out your favorite baked good next year for the contest.

Cooking directions for 900-watt microwave: Combine sugar and syrup and cook 4 minutes. Stir in nuts and cook 3 minutes. Stir in vanilla and butter and cook 2 1/2 minutes. Stir in soda quickly and spread on a greased cookie sheet. Break into pieces and store in airtight container. Makes about 1 pound. A wooden spoon works best for stirring this mixture.

Cooking directions for 1100-watt microwave: Combine sugar and syrup and cook for 3 1/2 minutes. Stir in nuts and cook 2 minutes. Stir in vanilla and butter and cook 2 minutes. Stir in soda quickly and spread on greased cookie sheet. Break into pieces and store in airtight container. Makes about 1 pound. A wooden spoon works best for stirring this mixture.

German Chocolate Cake

(Glenda Kornegay – Blue Ribbon Winner)

Cake:

1 box German Chocolate cake mix

8 ounces sour cream

4 eggs

1/4 cup water

1 4-ounce box instant pudding mix

1/2 cup oil

Beat 3 minutes; put in three cake pans. Bake at 350 degrees for 25 minutes or until done.

Icing:

1 1/2 cups evaporated milk

1 1/2 cups sugar

5 egg yolks, slightly beaten

1 1/2 teaspoons vanilla

Page 2 of 2 - 3/4 cup butter

2 cups coconut

1 1/2 cups pecans

In a boiler put milk, sugar, egg yolks, butter and vanilla. Cook over medium heat until it gets thick, about 15 minutes. Add coconut and nuts. Cool and stir until thick. Spread on cake.

Chewy Chocolate Chip Cookies

(Sarah Wentz, 5- to 8-year-old category – Blue Ribbon Winner)

2 1/4 cups all purpose flour

1 cup butter, softened

1 3.4-ounce instant vanilla pudding

1 teaspoon vanilla

1 cup chopped nuts

1 teaspoon baking soda

3/4 cup brown sugar

2 eggs

2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Sift together the flour and baking soda. In bowl, cream together the butter and sugars. Beat in pudding mix, eggs and vanilla. Blend in the flour mixture, and add the chips and nuts. Drop cookies by spoonfuls onto an ungreased cookie sheet. Bake for 10 to 12 minutes.

Maxine’s Cookies

(Betty Davis – Red Ribbon Winner)

1 cup granulated sugar

1 cup brown sugar

1 cup vegetable oil

1 cup soft butter

1 egg

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla

3 1/2 cups all-purpose flour

1 cup Rice Krispies

1 cup quick oats, uncooked

1/2 cup coconut

Preheat oven to 350 degrees. In a large bowl, mix sugars, oil, egg and butter until evenly blended. Stir in baking soda, salt and flour. Mix well. Add vanilla, Rice Krispies, coconut and oats. Stir again, until dough is even. Drop by teaspoon on an ungreased baking sheet. Bake for 10 to 12 minutes, or until edges are golden. Makes about three dozen cookies.